Kia's Kitchen

1 wide baguette 2 T. extra-virgin olive oil, plus some for drizzling 1/2 c. freshly grated Parmigiano Reggiano 1 small onion, chopped 2 large clove garlic, divided, 1 chopped, 1 crushed 1 T. tomato paste 2 c. beef stock 1 sprig of rosemary leaves, chopped Salt and freshly ground black pepper 1/4 pound sliced roast beef 6 slices provolone cheese Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together.  Then cut the bread in half so that you have 2 books.  Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn't burn!  Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little of EVOO and cover it with grated cheese. While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.  Add onion, chopped g...

2 pounds lean ground beef 2 large yellow onions, chopped 3 cloves garlic, chopped 3 c. water 2 (15 oz.) cans tomato sauce 2 (15 oz.) cans diced tomatoes 2 T. Italian seasoning 3 bay leaves 3 T. soy sauce 1 T. House Seasoning, recipe follows 1 T. seasoned salt 2 cups elbow macaroni, uncooked In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, house seasoning and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad. House Season...

1 pound Campanelle pasta 2 T. extra-virgin olive oil 1/4 pound pancetta, a couple of thick slices, chopped 3/4 pound ground beef, pork and veal mix or ground beef 1/2 large carrot, peeled and grated or finely chopped 1 small to medium onion, chopped 3 cloves garlic, 2 chopped or grated, 1 peeled 1/2 t. allspice, a couple of pinches Freshly ground black pepper 1 bay leaf 2 T. tomato paste 1/2 c. dry red wine 2 c. beef stock 3 T. butter 3 T. flour 2 c. milk Nutmeg, to taste 1/2 c. grated Parmigiano Reggiano Heat large pot of water to a boil, salt water and cook pasta to al dente. While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to carmelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrot bits then stir in ...

2 lb. ground beef 12 oz. elbow macaroni 1 large can crushed tomatoes 2 cans kidney beans 1 t. Italian seasoning 1 t. garlic powder 1 t. salt 2 c. carrots, sliced thin 2 c. chopped celery 4 cans Italian tomatoes 2 cans El Pato 2 large cans water 2 cans white beans, drained 2 t. oregano 2 t. basil 2 T. dried onion 1 onion, chopped Brown ground beef with onions.  Cook macaroni and set aside.  Add browned beef to a large pot and all other ingredients except carrots, celery, and macaroni. Simmer for 30 minutes.  Add carrots and celery and cook for 30 more minutes. Just before serving, add macaroni.  This recipe serves about 30 people and you will need an extra large pot. Serve with hot breadsticks.

18 oz. fresh fettuccine 2-1/2 c. heavy cream 1/2 c. fresh lemon juice 12 T. unsalted butter 2 c. grated Parmesan 2 t. grated lemon zest Pinch freshly grated nutmeg Salt and freshly ground white pepper Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes.  Drain.  Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend.  Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.  Remove from the heat.  Add the pasta and toss.  Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet.  Add the lemon zest, nutmeg, salt, and white pepper.  Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

1-1/2 lbs. ground chicken 1 T. McCormick's Montreal Steak Seasoning 1 egg, beaten 1 c. grated Parmigiano-Reggiano cheese 1/2 c. Italian-style bread crumbs 1 handful of chopped, fresh, flat-leaf parsley 3 T. extra-virgin olive oil 2 large garlic cloves, cracked from their skins and split 1/4 t. red pepper flakes 1-28 oz. can crushed tomatoes 1 c. chicken stock salt and black pepper 8 to 10 fresh basil leaves, torn or shredded 4 crusty sub rolls 1-1/2 c. shredded Provolone cheese Place the chicken in a bowl and season it with the grill seasoning.  Add the egg, half of the grated cheese, the bread crumbs, parsley, and a serious drizzle of EVOO.  Combine the mixture and form 12 large meatball, placing them on a baking sheet.  Squish the balls to flatten them a bit-like mini oval meat loaves.  Be careful not to form the balls wider than your bread.  The flattened balls will stay put on your sub-no roll-aways!  Bake the meatballs for 15 minutes, or until golden and firm.  Switch the broi...

16 oz. meat filled ravioli  (fresh or thawed) 2 eggs beaten 1/4 c. water 1 t. garlic salt 1 c. flour 1 c. plain bread crumbs 1 t. Italian seasoning Mix water with eggs and beat well;  set aside.  Mix Italian seasoning and garlic salt with the bread crumbs;  set aside.  Dip ravioli in flour, then in the egg wash, then in the bread crumbs.  Place in hot oil.  Serve with your favorite marinara sauce.